INGREDIENTS

INSTRUCTIONS

In two cups of water, boil the tomato skins with the anise. Drain and
save the water. In a pot, put the corn meal, and add a little salt  and
baking powder. Heat the lard until semi-melted and add it to the  above
mixture. Begin to form the dough, gradually adding the chicken  broth
and water (in which the tomatoes were cooked) until the dough  forms a
uniform consistency and little balls of the dough may float  in water
without separating. Place a portion of the dough in the corn  husks and
wrap them up. Steam for a half hour.  Nactamales: Place a portion of
the dough in each each corn husk. Add  green mole, red mole, picadillo
or strips of poblano peppers with  cheese. Cover with more dough, and
wrap it into a tamal. Steam for a  half hour. Posted to recipelu-digest
Volume 01 Number 218 by James  and Susan Kirkland <kirkland@gj.net> on
Nov 07, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2916
Calories From Fat: 2797
Total Fat: 310.9g
Cholesterol: 172.2mg
Sodium: 2771.5mg
Potassium: 1151.9mg
Carbohydrates: 29.1g
Fiber: 6.5g
Sugar: 11.1g
Protein: 8.3g